Green Chile and Pear Stuffing
You’ll love this decidedly different stuffing, with the refreshing note added by the pears, served with the Thanksgiving bird, or serve it with baked chicken, pork chops, or pork roast anytime.
Serves 8 / Prep Time: 15 mins / Cook Time: 60 mins
- 2 tablespoons vegetable oil
- 6 smoked bacon slices, cut into 1/2-inch dice
- 1 small onion, chopped
- 3 celery stalks, diced
- 2 pears, peeled, cored and cut into 1/2-inch dice
- 1 large bag unseasoned croutons
- 3 eggs, well beaten
- 1/2 jar Cookwell & Co. Texas Two-Step Green Chile Stew Mix
Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.
Heat the oil in a heavy 10-inch skillet over medium-high heat. Cook the diced bacon until crisp. Remove with a slotted spoon and drain on paper towels; set aside. Reserve drippings in skillet.
Add the onion, celery, and pears to the skillet and sauté until onion is limp and transparent, about 7 minutes. Remove pan from heat and set aside.
Combine the croutons, reserved bacon, beaten eggs, Texas Two-Step Green Chile Stew Mix, and the vegetable mixture in a large bowl. Stir to blend well.
Turn the stuffing out into prepared baking dish and cover with foil. Bake in preheated oven for 20 minutes, then uncover and bake an additional 15 minutes, or until golden brown. Serve hot.